Chocolate-Coconut Drops

Chocolate Coconut Drops

These rich and gooey treats are easy to prepare and can be made ahead! Here’s how: after rolling the drops in coconut, place them on a parchment-lined baking sheet, and freeze until firm. Place drops in a heavy-duty resealable bag, and freeze up to 1 month. Bake as directed. No thawing necessary.

Chocolate Coconut Drops
Yield: approximately 3 dozen
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  1. 1⁄2 cup butter, softened
  2. 1 cup sugar
  3. 2 large eggs
  4. 2 cups all-purpose flour
  5. 1⁄2 cup natural unsweetened cocoa powder
  6. 1 teaspoon baking powder
  7. 1⁄2 teaspoon salt
  8. 1 teaspoon vanilla extract
  9. 1 1⁄4 cups bittersweet chocolate morsels, such as Ghirardelli
  10. 2 cups sweetened flaked coconut
  1. Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy. Add eggs, one at a time, stopping occasionally to scrape sides of bowl.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add to butter mixture, beating until well combined. Beat in vanilla. Add chocolate morsels, beating until combined. (Dough will be thick.) Place coconut in a medium bowl. Roll dough into 1-inch balls; gently roll each ball in coconut. Place 2 inches apart on prepared pan.
  4. Bake until coconut is lightly toasted and cookies are almost set, approximately 12 minutes. Let cool 5 minutes on pan. Remove from pan using a spatula; let cool completely on a wire rack. Store in an airtight container up to 4 days.
Taste of the South


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